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Wine > Sake > Flashcards

Sake Flashcards

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0
Q

What does MPF stand for? What is it?

A

Multiple parallel fermentation. The combined activities of the yeast and a mold (Koji-kin) to undergo both crucial processes of fermentation at once.

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1
Q

What is the most highly regarded type of rice for Sake?

A

Yamada Nishiki- for its ability to absorb water and dissolve easily.

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2
Q

What is the shinpaku?

A

The pure starchy heart of the rice grain.

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3
Q

What does seimaibuai mean?

A

Milled

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4
Q

What does Junmai connote?

A

Literally “pure rice” it is a product of rice, water and koji with no brewer’s alcohol added. It used to have a maximum of 70% rice remaining but now can be higher, if labeled “seimaibuai”

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5
Q

What style, with a maximum 70% of rice remaining, has a small amount of brewer’s alcohol added to it before pressing?

A

Honjozo

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6
Q

What sake, with a maximum of 60% of the rice remaining and a small amount of pure distillate, is honjozo in style? What if no alcohol is added.

A

Ginjo. Junmai Ginjo.

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7
Q

What is daiginjo?

A

A maximum of 50% of rice remaining and a small amount of distillate added.

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8
Q

What is the name for unpasteurized sake?

A

Namazake.

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9
Q

What is the name for unfiltered sake?

A

Nigorisake.

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10
Q

What is the name for undiluted sake?

A

Genshu sake.

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11
Q

What is sake from a smaller brewery (or kura) called?

A

Jizake

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12
Q

What does taruzake mean?

A

Sake aged in wooden barrels.

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13
Q

What is the name of the mold responsible for sake production?

A

Koji-kin.

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14
Q

What is the name of the starter, created by the addition of yeast and water to the rice that has been inoculated with koji-kin?

A

Moto

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15
Q

What is the moromi?

A

The fermenting mash.

16
Q

Name the basic steps of sake production.

A

Rice milled, rinsed, soaked, steamed.
Steamed rice is inoculated with koji-kin and mold grows- 2 days.
Yeast, additional rice & water added to create moto- develops 2 weeks
Koji, water & steamed rice added to moto in 3 stages- creates moromi
Ferments for 45 days
Alc to 20% (water usually added to reduce)
Pressed and, usually, filtered & pasteurized.

17
Q

Sake is always dry. True or False.

A

False. Can be bone dry to sweet.

18
Q

What is the nihonshudo? What is used for and how does it work?

A

Sake value meter. Used to measure sake’s specific gravity, or density, in contrast to that of water.

19
Q

What do negative values on the nihonshudo mean? Positive values? Zero?

A

Negative=sweetness
Positive=dryness
Zero=neutral

20
Q

What is the name for the ceramic narrow-necked flask? What is the name for the small cylindrical cups?

A

Tokkuri. Ochoko.

21
Q

Junmai sake can be milled to any degree and need not specify how much.

A

False, must be listed on bottle somewhere.

22
Q

What are Tokutei Meishoshu?

A

Special designation sake.

23
Q

What are the attributes of honjozo sake?

A

Lighter and more fragrant.

24
Q

What is Seishu?

A

The legal name for sake, differentiating it from other alcoholic beverages.

25
Q

What is Futsuu-shu?

A

Any sake that is not junmai-shu, honjozo, ginjo-shu or daiginjo.

26
Q

Daiginjo goes as far as a 35% Seimai Buai. True or False.

A

True

27
Q

What is Aspergillus Oryzae?

A

The official scientific name for koji-kin.

28
Q

How does the koji-kin work?

A

It creates several enzymes as it propagates, and these are what break the starches in rice into sugars that can be fermented by the yeast cells, which then give off carbon dioxide and alcohol.

29
Q

What type of sugar is fermentable?

A

Glucose.

30
Q

What is the name of the room in which the koji is cultivated?

A

Koji muro.

31
Q

What is seigiku?

A

The koji production.

32
Q

Potassium, magnesium, and phosphoric acid help vigorous yeast propagation and also assist in koji development. Iron and manganese, on the other hand, adversely affect the flavor, aroma, and color of a sake in a relatively short amount of time. True or False.

A

True.

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